Research Publications

1

Characterisation of Different Cultivars of Oat (Avena sativa L.) for Development of Oat-incorporated Cookies.

Chauhan, D. Kumar, K., Lendo, J., Thakur, P, Jan, S., Rizvi, Q., Dewan, A., Kumar, S.

Current Research in Nutrition and Food Science, 2026, 14 (2), 856-872, http://dx.doi.org/10.12944/CRNFSJ.14.2.10 (corresponding author KK) (Scopus, IF 1.5)

2

Comprehensive Insights into the Nutritional Value, Bioactive Constituents, and Health-Promoting Potential of Underutilized Grains

Dhiman, S., Kumar, K., Lendo, J., Dewan, A.

Current Nutraceuticals,, 2026, , e26659786475533, 10.2174/0126659786475533260807110655 (Corresponding Author)

3

Potato Starch as a Next-Generation Biopolymer: Functionality, Modification, Sustainability, and Industrial Perspectives

Ubaid, M., Ahmed, M., Sheikh, M. A., Jan, T., Sheikh, I., Ahmed, N., Kumar, K., Kumar, A., & Vashisht, A. J.,

Food Physics, 2026, 3, 100082, https://doi.org/10.1016/j.foodp.2026.100082 (co-author)

4

A comprehensive exploration of compositional characteristics, bioactive compounds, anti-nutritional factors, and food applications of amaranths.

Kour R, Jan T, Ahmed N, Sheikh MA, Ubaid M, Yadav N, Kumar K, Sheikh I, Chauhan P, Shreaz S, Yadav A, Puri P, Kaur N, Yadav AN,

Journal of Applied Biology & Biotechnology, 2026, 14 (1), 18-31, 10.7324/jabb.2025.215892 (Co-author)

5

Impact of Various Fermentation Treatments on Nutritional, Anti-Nutritional and Bioactive Compounds of Black Rice.

Jan S., Kumar K.,

Current Research in Nutrition and Food Science., 2025, 13 (12), 749-763, https://dx.doi.org/10.12944/CRNFSJ.13.2.14 (corresponding author) (Scopus, IF 1.5)

6

Prospecting the potential for sustainability, nutritional composition, health benefits, and versatile application of millets: Current research and future challenges

Dhiman S, Kumar K., Jan T., Ahmed N., Sheikh M.A., Sheikh I., Rai A.K, Rustagi S., Singh S., Shreaz S., Puri P., Yadav N., Yadav A.N.,

Journal of Applied Biology & Biotechnology, 2024, 13 (3), 4-14, http://doi.org/10.7324/JABB.2025.190911 (Scopus) (corresponding author)

7

Formulation and Characterization of Pomegranate-beetroot Gummies: A Healthy Confectionary Approach.

Malik, M., Dewan, A., Arya, D., Singh, A., Kumar, K., Luthra, A.,

Current Nutrition & Food Science, 2024, 21 (7), 841-848, https://doi.org/10.2174/0115734013332977240912052834 (Scopus, IF 1.4) (Co-author)

8

Next generation probiotics for human health: An emerging perspective

Jan, T., Negi, R., Sharma, B., Kumar, S., Singh, S., Rai, A.K., Shreaz, S., Rustagi, S., Chaudhary, N. and Kaur, T.J.H., Sheikh, MA, Kumar, K., Yadav, A.N., Ahmed, N.,

Next generation probiotics for human health: An emerging perspective, 2024, 10 (16), e35980, https://doi.org/10.1016/j.heliyon.2024.e35980 (Scopus, IF 3.6) (Co-author)

9

Effects of Soaking and Germination Treatments on the Nutritional, Anti-Nutritional, and Bioactive Characteristics of Adzuki Beans (Vigna angularis L.) and Lima Beans (Phaseolus lunatus L.)

Rizvi, Q. U. E. H., Guiné, R. P., Ahmed, N., Sheikh, M. A., Sharma, P., Sheikh, I., Yadav, A. N., & Kumar, K.,

Foods, 2024, 13(9), 1-17, https://doi.org/10.3390/foods13091422 (corresponding author)(Scopus, IF 6.0)

10

Studies on the drying of oyster mushrooms (Pleurotus sojor-caju) and its utilization in mushroom-incorporated cookies

Ritika, Kumar, K., Sanyukta, Kaur, M., Kaur, N., Samyor, D., Ahmed, N., & Sheikh, A.,

Journal of Postharvest Technology, 2024, 12 (2), 76-86, (corresponding author) (UGC-CARE)

11

Physico-chemical characteristics of a local spice (Zanthoxylum armatum DC) of Arunachal Pradesh and its utilization for development of blended tea.

Samyor, D., Bosco, J. D., Cynthia, Bepary, R. H., Mahnot, N. K., Kumar, K., Tsomu, T., Maying, B., Tasung, A., & Tamut, O.,

Journal of Postharvest Technology, 2024, 12(2), 44-56, Co-Author, UGC-CARE

12

Comprehensive exploration of marine algae diversity, bioactive compounds, health benefits, regulatory issues, and food and drug applications.

Ahmed, N., Sheikh, M. A., Ubaid, M., Chauhan, P., Kumar, K., and Choudhary, S.,

Measurement: Food, 2024, 14, 1-12., https://doi.org/10.1016/j.meafoo.2024.100163 (Scopus, IF 6.3, Co-author)

13

Probiotic formulations for human health: Current research and future perspective

Jan, T., Negi, R., Sharma, B., Singh, S., Kumar, S. , Rustagi, S., Shreaz, S., Rai, A.K. , Rai, P.K. , Sheikh, M. A., Kumar, K., Ahmed, N., Yadav, A. N,

Journal of Applied Biology & Biotechnology, 2024, 12 (4), 14-29, http://doi.org/10.7324/JABB.2024.166024 (Scopus, Co-author)

14

First report on Bacillus subtilis EU-WG-01 endophytic bacterium from wheat grass and development of probiotic formulation

Jan, T., Negi, R., Sharma, B., Kour, D., Kumar, S., Sheikh, I., Chauhan, P., Kumar, K., Ahmed, N. & Yadav, A. N.,

Food Bioscience, 2023, 56, 103273, https://doi.org/10.1016/j.fbio.2023.103273. [IF: 6.2, co-author]

15

Diversity, distribution and role of probiotics for human health: Current research and future challenges.

Jan, T, Negi, R, Sharma, B, Kour, D, Kumar, S., Kumar, A., Rustagi S, Singh, S, Sheikh, MA, Kumar, K, Ahmed, N. Yadav, AN.,

Biocatalysis and Agricultural Biotechnology, 2023, 53, 102889, https://doi.org/10.1016/j.bcab.2023.102889 [Scopus, IF: 4.6, Co-author]

16

Bioactive compounds from mushrooms: An emerging bioresources of food and nutraceuticals.

Kour, H., Kour D., Kour S., Singh S., Hashmi S. A. J., Yadav A. N., Kumar K., Sharma Y. P. and Ahluwalia A. S.,

Food Bioscience, 2022, 50, 102124, https://doi.org/10.1016/j.fbio.2022.102124. (IF 6.2, Co-author)

17

Impact of soaking, germination, fermentation, and roasting treatments on nutritional, anti-nutritional and bioactive composition of black soybean (Glycine max L.).

Chauhan, D., Kumar, K., Ahmed, N., Thakur, P., Rizvi Q. U. E. H, Jan, S., and Yadav, A. N.,

Journal of Applied Biology & Biotechnology, 2022, 10 (5), 186-192, http://dx.doi.org/10.7324/JABB.2022.100523. (Scopus) (Corresponding author)

18

Effect of Processing Treatments on the Nutritional, Anti-Nutritional, and Bioactive Composition of Blue Maize (Zea mays L.).

Chauhan, D., Kumar, K., Ahmed, N., Thakur, P., Rizvi Q. U. E. H, Yadav, A.N., Dhaliwal, H.S.,

Current Research in Nutrition and Food Science, 2022, 10 (1), 171-182, http://dx.doi.org/10.12944/CRNFSJ.10.1.12. (Scopus, Corresponding author) (IF:1.5)

19

Effect of diverse fermentation treatments on nutritional composition, bioactive components and anti-nutritional factors of finger millet (Eleusine coracana L.)

Jan, S., Kumar, K., Yadav, A.N., Ahmed, N., Thakur, P., Chauhan, D., Rizvi Q. U. E. H, and Dhaliwal, H.S,

Journal of Applied Biology & Biotechnology, 2022, 10(2), 46-52, http://dx.doi.org/10.7324/JABB.2022.10s107. (Scopus) (Corresponding author)

20

Rizvi Q. U. E. H, Kumar, K., Ahmed, N., Yadav, A.N., Chauhan, D., Thakur, P., Jan, S., and Sheikh, I.

Rizvi Q. U. E. H, Kumar, K., Ahmed, N., Yadav, A.N., Chauhan, D., Thakur, P., Jan, S., and Sheikh, I.,

Journal of Applied Biology & Biotechnology, 2022, 10 (3), 127-134, http://dx.doi.org/10.7324/JABB.2022.100317. (Scopus) (Corresponding author)

21

Impact of diverse processing treatments on nutritional and anti-nutritional characteristics of soybean (Glycine max L.)

Thakur, P., Kumar, K., Ahmed, N., Yadav, A.N., Kumar, S., Rizvi U. E. H, Chauhan, D., Jan, S.,

Journal of Applied Biology & Biotechnology, 2022, 10 (3), 97-105, 10(3):97-105. DOI: http://dx.doi.org/10.7324/JABB.2022.100313. (Scopus) (Corresponding author)

22

Manufacturing and characterization of whey and stevia-based popsicles enriched with concentrated beetroot juice

Jain, A., Mehra, R., Garhwal, R., Rafiq, S., Sharma, S., Singh, B., Kumar, S., Kumar, K., Kumar, N., & Kumar, H.,

Journal of Food Science and Technology, 2022, 59, 3591–3599, https://doi.org/10.1007/s13197-022-05364-w (IF: 3.4) ((Scopus, Co-author

23

Edible Mushrooms: A Comprehensive Review on Bioactive Compounds with Health Benefits and Processing Aspects

Kumar, K.; Mehra, R.; Guiné, R.P.F.; Lima, M.J.; Kumar, N.; Kaushik, R.; Ahmed, N.; Yadav, A.N.; Kumar, H.,

Foods, 2021, 10 (12), 2996, https://doi.org/10.3390/foods10122996. (IF 6.0, First author).

24

Effect of soaking and germination treatments on nutritional, anti-nutritional, and bioactive properties of amaranth (Amaranthus hypochondriacus L.), quinoa (Chenopodium quinoa L.), and buckwheat (Fagopyrum esculentum L.).

Thakur, P., Kumar, K., Ahmed, N., Chauhan D, Rizvi Q. U. E. H, Jan S., Singh, T.P., and Dhaliwal HS,

Current Research in Food Science, 2021, 4, 917-925, https://doi.org/10.1016/j.crfs.2021.11.019 (IF 7.7, Corresponding author)

25

Nutritional facts, bio-active components and processing aspects of pseudocereals: A comprehensive review.

Patyal, P., Kumar, K. and Dhaliwal HS,

Food Bioscience, 2021, 42(24), 101170, https://doi.org/10.1016/j.fbio.2021.101170 IF 6.2 (Scopus) (Corresponding author)

26

Effect of phyto-protein enrichment on organoleptic evaluation of mango Squash.

Ahmed, N., Siddiqui, S., Gehlot, R., Arora, S., & Kumar, K,

The Pharma Innovation Journal, 2021, 10(8), 1259-1262, Referred journal, Co-author

27

Physico-chemical characterization and utilization of finger millet (Eleusine coracana L.) cultivars for the preparation of biscuits

Kaur, A., Kumar, K. and Dhaliwal, HS.,

Journal of Food Processing and Preservation, 2020, , , https://doi.org/10.1111/jfpp.14672 (Corresponding author, IF- 3.1)

28

Response surface analysis and process optimization of non-cereals (elephant foot yam, taro and water chestnut) snacks.

Saklania A, Kaushik R and Kumar K (2020),

International Journal of Food Studies, 2021, 10 (2), 296-310, https://doi.org/10.7455/ijfs/10.2.2021.a2 (Scopus, Co-author)

29

Transfer of grain softness from 5U-5A wheat-Aegilops triuncialis substitution line to bread wheat through induced homeologous pairing.

Sharma, Y., Sheikh, I., Sharma, A. Kumar K et al.,

Journal of Plant Biochemistry and Biotechnology, 2020, 29, 407–417, https://doi.org/10.1007/s13562-020-00554-z (IF- 2.0) (Scopus)

30

Development and nutritional evaluation of multigrain gluten free cookies and pasta products

Radhika, Virk A, Kaur M, Thakur P, Chauhan D, Rizvi Q. U. E. H, Jan S, Kumar K,

Current Research in Nutrition and Food Science, 2019, 7 (3), 842-853, http://dx.doi.org/10.12944/CRNFSJ.7.3.23 (Corresponding author, IF:1.5)

31

Nutraceutical potential and processing aspects of oyster mushrooms (Pleurotus species).

Kumar, K.,

Current Nutrition & Food Science, 2019, 16 (1), 3-14, http://dx.doi.org/10.2174/1573401314666181015111724 (Single author, IF: 1.4)

32

Effect of Incorporation of Oat Flour on Nutritional and Organoleptic Characteristics of Bread and Noodles.

Chauhan, D., Kumar, K., Kumar, S. and Kumar, H.,

Current Research in Nutrition and Food Science., 2018, 6 (1), 148-156, http://dx.doi.org/10.12944/CRNFSJ.6.1.17 (IF:1.5, Corresponding author)

33

Evaluation of end-use quality and root traits in wheat cultivars associated with 1RS.1BL translocation.

Sharma, A., Sheikh, I., Kumar, R., Kumar, K., Vyas, P., and Dhaliwal, H.S.,

Euphytica, 2018, 214, 62, http://dx.doi.org/10.1007/s10681-018-2144-0 (I F: 1.8, Co-author)

34

Shelf life studies on osmo-air dried white button mushroom.

Kumar K. Ray, A. and Kumar, S.,

Current Research in Nutrition and Food Science, 2017, 5 (2), 144-153, http://dx.doi.org/10.12944/CRNFSJ.5.2.11 (Scopus (IF:1.5, First author)

35

Food Waste: A Potential Bioresource for Extraction of Nutraceuticals and Bioactive Compounds.

Kumar, K., Yadav, A., N., Kumar, V., Vyas, P. and Dhaliwal, H.S.,

Bioresource and Bioprocessing, 2017, 4 (18), , http://dx.doi.org/10.1186/s40643-017-0148-6 (Springer open) (IF- 6.3, Corresponding author)

36

β-Propeller phytases: Diversity, catalytic attributes, current developments and potential biotechnological applications

Kumar, V., Yadav, A.N., Verma, P., Sangwan, P., Saxena, A., Kumar, K. and Singh, B.,

International Journal of Biological Macromolecules, 2017, 98, 595-609, http://dx.doi.org/10.1016/j.ijbiomac.2017.01.134 (IF: 8.7, Co-author)

37

Development and shelf-life evaluation of tomato-mushroom mixed ketch-up.

Kumar K. and Ray, A.,

Journal of Food Science and Technology, 2016, 53(5), 2236–2243, http://dx.doi.org/10.1007/s13197-016-2179-y. (I F: 3.4, Corresponding and First author)

38

Nutritional evaluation and storage studies of button mushroom powder fortified biscuits.

Kumar K. and Ray, A.,

Mushroom Research- an international journal, 2007, 16 (1), 31-35, (NAAS rating: 5.33, First Author)

39

Kumar, K. And Ray A. (2007). Studies on drying characteristics of white button mushroom dried by different drying techniques. Mushroom Research- an international journal

Kumar, K. And Ray A.,

Mushroom Research- an international journal, 2007, 16 (1), 37-40, (NAAS rating: 5.33, First author)

40

Shelf life studies on pickled button mushroom (Agaricus bisporus L.).

Kumar K. and Ray, A.,

Mushroom Research- an international journal, 2008, 17 (1), 25-30, (NAAS rating: 5.33, First author)

41

Effect of incorporation of mushroom pulp with tomato pulp on physico-chemical characteristics of mixed soup.

Kumar K. and Ray, A.,

Beverage and Food World, 2010, 37 (1), 71-72, (First author)

42

Nutritional evaluation and storage studies of chutney prepared from white button mushroom (Agaricus bisporus L.).

Kumar K. and Ray, A.,

Haryana J. Hort. Sci., 2008, 37 (3 & 4), 236-239, (First author)

43

Storage stability of Musambi (Citrus sinensis) RTS beverage in different storage conditions.

Kumar, K., Ray, A. and Sharma, A.,

Beverage and Food World, 2008, 35 (2), 47-48, (First author)

44

Physico-chemical and functional properties of different cultivars of maize.

Kaur, J, Ahmed, N, Kaur,A, Kumar, K, Sheikh, I,

Eur. Chem. Bull., 2023, 12 (5), 3510-3514, [Scopus, Citescore-1.6, Co-author]

45

Development and Evaluation of Corn Starch Fortified Read-To Eat Extruded Product.

Kaur, J, Ahmed, N, Kaur, A, Kumar, K, Sheikh, I, Sheikh MA, Singh, TP, Kumar, S, Chauhan, D.,

Journal of Harbin Engineering University,, 2023, 44(8), 662-667, (Scopus, Co-author)